Bacon Caesar Salad with a Bokkom Caesar Dressing

Name: Bacon Caesar Salad with a Bokkom Caesar Dressing
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: South African
Ingredients: 30 ml butter; 250 ml day-old baguette, cubed; 2 garlic cloves, thinly sliced; 5 ml Robertsons mixed herbs; 200 g oak smoked streaky bacon, diced; 60 ml olive oil; 35 ml lemon juice; 7.5 ml Dijon mustard; 1 garlic clove, crushed; 15 ml finely chopped fish biltong (Bokkoms); 2.5 ml Robertsons barbecue spice; 1 ml Robertsons cayenne pepper; 4 medium heads of cos lettuce, leaves separated; 8 baby cucumbers sliced into ribbons; 4 hard-boiled eggs, cut in half or quarters; Parmesan shavings; salt and pepper to taste

4 People
40 min.
easy

For a uniquely South African variation on the classic Caesar salad, try this version made with bacon, lettuce, croutons, eggs, and a creamy Bokkom Caesar dressing.

Ingredients

30 ml butter
250 ml day-old baguette, cubed
2 garlic cloves, thinly sliced
5 ml Robertsons mixed herbs
200 g oak smoked streaky bacon, diced

BOKKOM CAESAR DRESSING

60 ml olive oil
35 ml lemon juice
7.5 ml Dijon mustard
1 garlic clove, crushed
15 ml finely chopped fish biltong (Bokkoms)
2.5 ml Robertsons barbecue spice
1 ml Robertsons cayenne pepper

Salad

4 medium heads of cos lettuce, leaves separated
8 baby cucumbers sliced into ribbons
4 hard-boiled eggs, cut in half or quarters
Parmesan shavings
salt and pepper to taste

Cooking Method

To make the croutons melt the butter in a frying pan on medium heat, add the bread cubes, 2 sliced garlic cloves and the Robertsons Mixed Herbs. Cook until it starts to get brown and crisp. Place on a baking tray to cool down.
In the same pan, fry the diced bacon until cooked and crispy and set aside to cool.
For the dressing, combine the olive oil, lemon juice, mustard, garlic, bokkoms, Robertsons Barbecue Spice and Robertsons Cayenne Pepper in a food processor and blend until completely smooth (or use a stick blender).
In a large bowl toss the separated cos lettuce leaves with the dressing until well combined.
Divide the dressed cos lettuce, cucumber ribbons, croutons, bacon and eggs between 4 salad bowls. Top with parmesan shavings and some freshly ground black pepper.